Step 1

Preheat your oven to 450 °F.

Step 2

Add one tablespoon of oil to a 10-inch cast-iron skillet or metal cake pan and place in the oven to heat for five to ten minutes.

Step 3

While the skillet is heating, add the cornmeal, flour, baking powder, baking soda, and salt to a large bowl and whisk together. Set aside.

Step 4

Mix the eggs, buttermilk, and peanut oil in a smaller bowl.

Step 5

Add the wet ingredients to the dry ingredients and stir with a spoon to combine. Only mix until the batter is moistened. It's okay if there are a few dry spots or lumps. Do not overmix.

Step 6

Carefully remove the heated skillet from the oven. Tilt the pan slightly in a circle and swirl the oil around to ensure it coats the bottom and halfway up the sides of the skillet. Add the batter.

Step 7

Bake for approximately 20 minutes or until the top of the cornbread is golden brown and the bread starts pulling away from the sides of the pan. The center should also spring back when pressed, and a toothpick inserted in the center should come out clean.

Step 8

Place the skillet on a baking rack for five minutes to cool.

Step 9

To remove the cornbread from the skillet, place a plate that is a few inches wider than the skillet over the top of the pan. Use hot pads and hold on to both the skillet and the plate; carefully flip the skillet and dish over at the same time and remove the skillet. If you prefer, you can cut the cornbread into wedges and serve straight from the skillet.

Step 10

Serve immediately while it's still hot with plenty of butter.